Saturday, October 31, 2009

Beans, Rice and Squash Corn Tortilla Casserole

This one is easy. Just mix up equal proportions of pinto beans and rice and then add winter squash puree until you get a pudding-like consistency (I also added green chile sauce and a tsp. of salt). The main thing is to not have the filling too wet:

Put corn tortillas in a baking dish:

Add a layer of your filling and then more tortillas, etc. until...

...the dish is full:

Add a bit of cheese on top...

Bake at about 375 degree F for 45 minutes or so until the top gets brown and crispy:

Eat with salsa. Re-heat and take for lunches!

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